Hgs Hot Tamale Pie Weight Watchers 4 Points Recipes

SKINNY TACO-STYLE CORNBREAD CASSEROLE (TAMALE PIE)

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 9" pan with cooking spray.
• In a large nonstick pan, brown the beef; drain off fat. Stir in undrained tomatoes and corn; heat completely. Transfer to the baking pan and spread evenly. Sprinkle with ¼ cup of cheese evenly over the top.
• To make corn bread topping: In a medium bowl, combine corn muffin mix, egg and milk. Mix just until combined but do not over mix. Some lumps are okay. Using a rubber spatula, evenly spread over beef mixture. Sprinkle remaining ¼ cup cheese evenly over the top.
• Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes before slicing into 6 slices.
• Optional: Top each slice with chopped tomatoes, a dollop of yogurt and a little olives, if desired.
• This casserole freezes great!

SKINNY WEIGHT WATCHER CHICKEN TAMALES

Steps:

• 1. Soak cornhusks in hot water until soft (about 30 minutes to 1 hour). While corn husks are soaking, Combine chicken, enchilada sauce, pureed salsa, green chilies, salt, cumin, onion powder and garlic in a large bowl and set aside.
• 2. Using a large mixing bowl and electric mixer on medium speed, blend masa harina, canola oil, baking powder and the 4 cups chicken broth. Beat the masa until it feels like mash potatoes. Season the masa to taste with salt and pepper to taste. Set masa mixture aside
• 3. Tamale Assembly: Place 3 Tablespoons masa mixture on the smooth side of the softened cornhusk and spread into a 4x4-inch square (on the square base of husk). Place two tablespoons of the seasoned shredded chicken down the center of each masa. Roll the cornhusk lengthwise from right to left. Fold the tamale tail end under and place on tray with folded end on bottom. When 2 dozen tamales are completed, cover and place in refrigerator. When all tamales are made, you can either place them into gallon Zipper bags to freeze or you can steam them.
• 4. Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fill steamer pot with the amount of water recommended by manufacturer. Loosely arrange the tamales, open end up, in steamer basket and arrange so that the steamer basket is full (don't crowd as tamales will expand). Cover tamales with leftover shucks to retain steam. Bring water in steamer pot to a boil, cover and reduce heat to medium low. Cook tamales for 60 minutes or until masa pulls away from shuck and is cooked.
• 5. Top with sour cream and salsa, if desired.

FIESTA TAMALE PIE / WEIGHT WATCHERS

Steps:

• heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
• prepare corn mix and pour into greased 9" pie plate.
• spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
• remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

TAMALE CASSEROLE

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13-inch baking pan with nonstick spray.
• Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl; set aside.
• Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta rounds in one layer over the sauce. Spoon the bean mixture on top of each round. Top with the remaining stewed tomatoes. Sprinkle with the cheese and olives. Bake, uncovered, until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving. Yields 1⁄4 of casserole per serving.

HG'S HOT TAMALE PIE - WEIGHT WATCHERS = 4 POINTS

Steps:

• Preheat oven to 350 degrees.
• Mix together cornbread mix, egg substitute and applesauce. Set aside.
• In a large pan sprayed lightly with nonstick spray, begin to cook onions and soy crumbles over medium heat. Once crumbles have thawed, add in taco seasoning, cumin and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.
• Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.
• Bake in the oven for 20 minutes, or until top is golden brown and firm.